Instant Pot Beef Stroganoff

Ingredients

2 pounds ground beef

1-1/2 teaspoons salt

1 teaspoon pepper

1 tablespoon butter

1/2 pound fresh mushrooms, sliced

2 medium onions, chopped

2 garlic cloves, minced

2 tablespoons tomato paste

1 can (10-1/2 ounces) condensed beef consomme, undiluted

1/3 cup all-purpose flour

1/3 cup water

1-1/2 cups sour cream

Optional: Hot cooked noodles and minced fresh parsley

Directions

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat.
Add half the ground beef, salt and pepper.
Cook and stir until no longer pink, 6-8 minutes; crumble beef.
Remove meat; drain any liquid from pressure cooker.
Repeat with remaining ground beef, salt and pepper.
Add butter, mushrooms and onions to pressure cooker; saute until onions are tender and mushrooms have released their liquid and are beginning to brown, 6-8 minutes.
Add garlic; cook 1 minute longer.
Return meat to cooker; add tomato paste and consomme. Press cancel.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
Select saute setting and adjust for low heat.
In a small bowl, whisk together flour and water.
Pour over meat mixture; stir to combine.
Cook and stir until thickened.
Stir in sour cream; cook until heated through.
If desired, serve with noodles and minced parsley.

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